1. Add half the garlic to a mini food processor with the miso, ginger, vinegar, and sesame oil. (You can also use a blender.)

2. Set a large skillet or wok over high heat until drops of water sizzle and evaporate. Add 1 tablespoon peanut oil and tofu, stir fry until tofu begins to turn golden brown, about 5 minutes. Sprinkle in cornstarch and continue stir-frying until tofu loses its sheen and get 1 shade darker, 3 minutes longer. Transfer to a plate.

3. Add the remaining teaspoon of peanut oil and remaining garlic to the skillet or wok. Stir-fry for 30 seconds, then add the greens. Toss until the greens wilt, about 2 minutes.

4. Return the tofu to the skillet, scrape in half the miso dressing and heat through completely. (If the dish looks watery, add in an additional teaspoon of cornstarch and continue cooking until the moisture evaporates.) [Note from Debbie: never add cornstarch directly to hot liquid or it will make a gluey lump. Always dissolve it in a small amount of cold liquid, then pour/stir this into your hot liquid.]

Ongoing Weekend Strawberry and Blackberry Organic U-Picks: Saturdays & Sundays through August 10:00am – 3:00pm This is an ongoing weekend event through the month of August that is open to the public. Load up the family and make a day of it. We have tables available where you can enjoy a packed picnic lunch, and enjoy[...]